Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1285
Calories
26g
Protein
68g
Fat
149g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup vegetable oil
- 3 cups fresh bananas peeled and chopped
- 2 cups granulated sugar
- 1 cup flaked coconut
- 3 cups self-rising flour
- 1 cup chopped pecans
- 3 eggs
- 1 teaspoon banana extract
- =
Directions
1
Mix ingredients in order listed then pour in greased and floured tube pan.
2
Bake at 350 for 1 hour.
3
Cool in pan for 10 minutes then turn out on serving platter and cool completely.
4
Puree banana, banana extract and sugar together then drizzle over cake.
5
Category:Cathy's Recipes
6
Category:Cake Recipes
7
Category:Banana Recipes
8
Category:Coconut Recipes
9
Category:Pecan Recipes
Recipe sourced from
fandom